More than triple the acceptable levels of cadmium were found in two products, each of which delivered a total amount of cadmium above the tolerable limit for certain people.
Continued research supporting product use for specific conditions will help grow consumer awareness and offer long-lasting, added value to the category.
Dark chocolate/cocoa is perceived as a food rich in antioxidants. The cocoa bean is a powerhouse of health benefits loaded with polyphenols such as flavonoids.
Cocoa—the antioxidant-rich raw ingredient used to make chocolate—is poised to become a major force in the market for functional and healthier food products, according to Julian Mellentin, director of consultancy for New Nutrition Business.
Two weeks of cocoa consumption enhances insulin-mediated vasodilatation, but does not improve blood pressure or insulin resistance in essential hypertension, according to a recent study published in the American Journal of Clinical Nutrition.